FoodBanter.com - View Single Post - Tried 'N' True Recipe For A Irish Whiskey Cake?

sf[_9_]

On Sun, 17 Mar 2013 08:01:48 -0800, (Judy Haffner)
wrote:

> This is a recipe a friend sent me online last night
> and it sounds good too, but not sure how that much batter would fit in a
> 9" pan, unless maybe she uses a springform pan. I asked her, but haven't
> had a reply yet, but his is probably more on the order of what I was
> thinking about.
>
>
> Irish Lemon Whiskey Cake
>
> Zest of one large lemon
> 1/4 C Irish whiskey
> Prepare the day before and let it set.
>
> 3/4 C butter at room temperature - no substitutions
> 3/4 C sugar
> 3 eggs beaten
> 2 C flour
> Pinch of salt
> 3/4 C almonds, finely chopped
> Powdered sugar
>
> Place lemon zest in small bowl and add whiskey. Cover and let soak
> overnight
> Preheat oven to 350. Grease a 9 inch cake pan with non-stick cooking
> spray. Cream butter and sugar together until light and fluffy. Beat in
> eggs one at a time. Sift the flour and add to the butter mixture along
> with salt; stire to combine.
> Fold in chopped almonds. Strain the whiskey, discarding as much of the
> lemon zest as possible - it's fine if a little remains in the batter.
> Pour batter into prepared pan and bake for 60 minutes until a toothpick
> inserted in the center comes out clean. Allow cake to cool and turn out
> on serving plate
>
> Before serving sprinkle with powdered sugar.
>

Thanks Judy! I don't make cake very often but if you're thinking of
using a springform, it will should work in an angel food cake pan.

No substitutions for butter, will you please ask her why? I've been
subbing plain yogurt for butter when baking and love the results.

--
Food is an important part of a balanced diet.